From The Best Veggie Burgers on the Planet, Joni Marie Newman, Fair Winds Press, 2011.
These were originally called burgers not patties in the book but I did not want burgers to eat in a bun when I made these. To the best of my knowledge burgers do not occur in the Thai cuisine. I wondered what a Thai-inspired one would be like. This book, which gives recipes for burgers from a different number of cuisines, has to guess what a burger in each cuisine might possibly be like.
The Thai inspiration seems to have been that of using tofu and peanut butter. The main ingredient though was potatoes that were chopped into 3 cm blocks, boiled first and left to cool. The firm tofu was broken up and mixed with an assortment of items: a can of black beans, peanut butter, chopped spring onions, red pepper flakes (I used chilli), garlic, curry paste, Sriracha sauce and ground coriander.
The potato was now added when it was cool enough to handle. It was then that hands were used to squash it all together. The resulting mixture was formed into burger shapes. The fact that the potato was not mashed but left in its blocks gave a mix that held together well but had satisfying lumps of potato and whole black beans.
These were an enjoyable eat, not exactly Thai-flavoured to my mind, but tasty though somewhat dry. I served mine with a stir fry of Asian greens, puffed tofu and reconstituted dried mushrooms.
Ease of cooking: ✔✔✔✔